Banana Dosa
Ingredients 250g all-purpose flour (maida) 4 bananas, mashed 1 egg 75g sugar 2g cardamom powder 1/4 tsp baking powder 1 1/2 glass milk 50g oil Method Beat the egg well and to this, add sugar, milk and mashed bananas. These ingredients can also be mixed in a blender. To the all-purpose flour, add the above banana mixture and mix well to form dosa batter. Now add cardamom powder and baking powder to the batter and mix well. Heat a flat pan and make thin dosas. Fry on both sides until golden brown in color with little oil. Serve hot with any juice.

Coconut Puri
Ingredients For Dough: 2 cups maida (all-purpose) flour 1 cup wheat flour 2 tbsp oil 1/2 tsp salt for filling: 1 cup finely grated coconut 1/2 cup gram flour 2 tbsp oil Method Mix maida, wheat flour, salt, oil with enough water to make a firm dough. Heat oil in a pan, season with mustard seeds and asafoetida. When mustard splutters, add green chilies, ginger, curry leaves and fry for few minutes. Then add coconut, gram flour and fry till roasted. Allow it to cool. Also add salt, chili powder, little water and mix well. Make into small balls. Make larger balls of the dough, fill them with the coconut gram flour balls, flatten them and gently roll them out into small puris. (Be careful that the filling does not come out). Deep fry in hot oil till puffed, golden and serve hot with any chutney. 8-10 sprigs curry leaves cut into fine pieces 8 green chilies, chopped 1 cm ginger, finely chopped 1/2 tsp chili powder 1/4 tsp mustard seeds 1/4 tsp salt a pinch of asafoetida

you can garnish your dahi vada with coriander leaves. If you like you can add mustard. P.1/4 teaspoon salt to taste oil for frying. add this to the beaten curd with very little water.2 tablespoon curd/yogurt . after that take the vadas out and squeeze any excess water with hand and put it in the curd.3 coriander leaves. Now fry the vadas in oil. Now take the curd and beat it nicely with a spoon along with salt and 1/4 teaspoon of sugar.3 cups jeera .2 .1 cup moong dal . grind it to smooth paste. dry red chillies. and as soon as you take it out put the vadas in warm water for 510 second.2 tablespoon Method Soak both the dals overnight or 6-8 hours. Finally.Dahi Vada Ingredients urad dal . curry leaves and asafoetida seasoning to this. . : To make this dahi vada more appealing you can garnish little tomato ketchup and date and tamarind chutney. jeera. Fry jeera and the red chillies without oil and grind it to powder.a small bunch sugar .s.

Kancheepuram Idli Ingredients pepper : 2 tbsp powdered jeera : 1 tbsp asafoetida : 1/2 tsp ginger : 1" grated urad dhal : 2 tsp bengal gram : 2 tsp g. Take small steel cups and pour 1 tsp ghee or oil into it and pour the prepared idli batter into the cup. These idli's are best served with ginger kuzhambu. Steam the idli's for twenty minutes. Place the plate without the idli cloth.chillies : 8 (finely chopped) oil : 100 grams Method Pour water into the idli vessel and let the water boil. . Place the cups on the plate in the idli vessel.

Turn to roast other said. Fold into half. Roll in dry flour. Apply 1/2 tsp ghee and spread all over with fingers. Make 4 mm thickness round about 6" diameter. Press with fingers.Layered Roti Ingredients 2/1/2 cups wheat flour salt thin buttermilk or water. Heat griddle (tawa) and place roti on it. Fold again to quarter. Now put a little ghee on both sides and shallow fry till crisp. Method Knead soft dough with above ingredients. Now roll out again to a triangle about the size of a roti. Serve hot with any desired accompaniment. Press greasy fingers onto it. .

Keep aside for 6-8 hours until it gets fermented.Manchurian Dosa Ingredients 2/1150 gms urad dal (black gram) 500 gms rice 10 gms methi (fenugreek) seeds 50 gms chana dal (bengal gram) 250 gms carrots 150 gms beans 100 gms green peas 5-6 green chilies. Also add boiled carrots. soya sauce. methi seeds. ginger and garlic pieces. chopped 150 gms spring (green) onions chopped 50 gms oil Method Soak urad dal. little water and cook for a while. chili sauce. green peas. roll the dosa and remove. chana dal in water for 1-2 hours. Repeat for the remaining dosas. Drain the water and grind to a smooth paste. Now make dosas from the above dosa batter. Add the curry on the top and spread throughout the dosa. Sprinkle green onions and coriander leaves and remove from heat. The manchurian curry is ready. ajinomoto. Heat oil in a pan and fry the chopped green chilies. Mix little water to the corn flour and mix well. rice. Sprinkle little oil. 3-4 garlic cloves finely chopped a small piece of ginger finely chopped 2 tsp soya sauce 1 tsp chili sauce 1/4tsp ajinomoto 2 tsp corn flour few coriander leaves chopped salt to taste . Heat non-stick dosa pan and rub the pan with wet cloth. Drain the water and keep aside. Add this to the above carrots mixture and mix well. Cut the carrots. beans. and beans into small pieces and boil until they are tender along with green peas.

Then add the ginger. red chili powder Method 1/2 tsp. To this add the idlis and stir till contents are thoroughly heated. . Add few tomatoes if desired. The idlis can be made to very small pieces using your hands instead of cutting into cubes for this dish. Transfer into serving dish and garnish with mint and coriander leaves. finely chopped 2 green chilies. chopped 1 small piece ginger. Tip: Garlic can also be added. Then add the chopped onions and stir for few minutes till they turn golden brown. chili powder. Now add the vegetables and saute for few minutes. turmeric and coriander powder. Try out the masala idli instead of the usual fried rice or biryani for a change. coriander powder 1/4 tsp.Masala Idli Ingredients 2 idlis. salt. cubed 1 cup mixed vegetables of your choice 2 onions. chopped 1/2 tsp. cloves and cardamom. turmeric powder 2 cinnamon sticks 2 cloves 2 cardamoms 1 tbsp of fresh coriander mint leaves (for garnishing) Heat oil in a pan and add the cinnamon.

Drain. ginger grated 1 tbsp. serve hot with chutney and sambar. Drain. It should be thick enough to shape vadas. Or use a medhu vada press. . Do not make the batter thin. Slip gently into hot oil.Medhu Vada Ingredients 4 cups urad dal 1 cup ordinary rice 1 tsp. repeat for more. a fine grain should be felt in it. cumin seeds salt to taste oil to deep fry Method Wash and soak dal and rice together in plenty of water overnight. Add all ingredients and beat well with hand to incorporate air. Fry 5-6 at a time on medium flame. coconut grated coarsely 8-10 whole pepper corns 1 tsp. grind to a soft batter. wet palm and take an idli sized lump on fingers palm side up. Heat oil. or accompany with idli. Make a hole in the middle with thumb.

salt and mix well Heat oil in a pan. Fry them on both sides until golden brown in color and crispy. insert your finger to form a hole in the middle of the batter and drop into the oil. To this batter. cumin seeds. add chopped green chilies. .Pesara Vada Ingredients 250g green gram 25g ginger 5 green chilies 1 tsp cumin seeds 2 onions. ginger pieces. chopped 2 sprigs curry leaves oil for frying salt to taste Method Wash the green gram and soak in water overnight. form an oval shape. curry leaves. These should not be blended to fine paste. Serve hot with any chutney. place the batter on your palm. onions. Drain all the water and blend them for 25-30 seconds.

. Practice is required to make the phulka puff fully. Apply ghee on crisp side and serve hot. When dry on one side.Phulka Ingredients 2-1/2 cups wheat flour salt thin buttermilk or water. Serve hot with vegetable curries. Heat griddle (tawa) and place phulka it. rotating at same time. Break off to a table tennis . Roll with help of dry flour to a thin round. turn. so don't lose heart. Make as crisp as desired. When brown spots appear on second side. Roll as thin as possible (about 2 mm thick).ball sized (even smaller) bit of dough. Use a kitchen towel and lightly press and phulka. Method Knead soft dough with above ingredients. It will puff. turn again.

Remove from heat and serve hot with any chutney. . Keep aside for overnight. Add salt and water to the batter and spread on a flat pan with a spoon. Add 2 tbsp of oil and fry until golden color.Plain Dosa Ingredients 250g black gram 500g rice salt to taste 100g oil Method Soak the rice and black gram in water for 4 hours and grind to a smooth paste for 2-3 minutes.

cumin seeds. Combine this mixture with the flour. Divide into small portions Roll out on a lightly greased surface into thin circles Deep fry in hot oil till golden brown and drain on tissue paper . chopped 1 tablespoon lemon juice 1 teaspoon sugar salt to taste oil for deep frying Method Pound the mint leaves. sugar and salt together. lemon juice.Pudina Puris Ingredients 2 cups plain flour (maida) 1/2 cup mint leaves (pudina) 1 teaspoon cumin seeds (jeera) 2 green chillies. add enough water and knead into a firm dough. green chillies.

then fry in hot ghee or oil. Variations: Use few seeds of oregano in the dough Use paste of spinach instead of water to get green puris. Or with sweetened mango pulp. drain. Make 8-10 at a time. Turn once and fry other side. Make some rounds rolling to about 3" . till light brown. or curds.4" diameter. Add one green chilli and blend in a mixie) Add red chilli powder chopped coriander and turmeric to dough for masala puris Boil jaggery water (strained) to dough for sweet puris. . (Boil one bunch washed spinach. Grind a handful of boiled peas + 1 chilli & add to dough.Puffy Puris Ingredients 2 cups wheat flour 1 tbsp ghee salt to taste 1 tbsp curds 1 tbsp milk water to knead dough ghee or oil to deep fry Method Make soft pliable dough using all ingredients. Drain with strainer and serve hot with either spicy vegetables curries.

Cook for 5-6 minutes and remove from heat. Then add chopped onions. cut into small cubes 10g mustard seeds 5 sprigs curry leaves 30g refined oil 1 onion. cover the pan and boil until the vegetables gets tender. sliced salt to taste Method Heat oil in a pan. green chilies. Now. fry mustard seeds and curry leaves until the mustard seeds splutter.Rava Dhalia Ingredients 250g wheat sooji 100g carrots. add 3 glasses of water to the vegetables along with salt. chopped 4 green chilies. so that no lumps should be formed. cut into 1" pieces 50g potatoes. Add wheat sooji to the above boiled mixture and mix well. carrots and potato pieces to the pan and fry them for few minutes. Serve hot with any chutney. .

) allow it to cool a bit. .half a tsp (optional) onions . Add salt.a small bunch curry leaves .about two tbsp. green chillies & cilantro (coriander leaves) and add it to the rawa. Method Fry rawa like you would for upma. Smear a little ghee on the dosa(sometimes it's okay to forget the calorie-count!).a few coconut grating . When the dosa starts browning faintly in patches. Finely chop onions. curry leaves and required amount of water for dosa consistency & mix really well. jeera. salt to taste.Rawa Dosa Ingredients sooji / rawa . Grease the griddle / tawa well. When the consistency is okay. you know it's done. this prevents the rawa from getting spoilt/worms too. start making dosas. Add oil droplets to the dosa to cook it well on both sides. (I fry rawa in big quantities and store for ready use. In fact.2 medium cilantro . water.1 cup green chillies . After a few minutes you will notice that the batter absorbs water and becomes thicker.5 (increase or decrease the quantity depending on your spice level) jeera . Add little more water and mix well till you get the right consistency.

Serve hot with saag. or other gravy vegetable. Take a ping pong ball sized dough. pat into a thin chappati. Invert and roast on wetted side till cooked. Invert again and puff up like chappati or on direct flame. knead into a soft dough. Do the above with your palm or with a rolling pin.Rice Roti Ingredients 2 cups rice flour 1 cup overcooked soft rice salt to taste water Method Blend the cooked rice to a smooth paste in a blender. apply water with hand on upper side. Place on a warmed griddle. . Add salt to the flour. Use water as required. Roll in some dry flour. Add blended rice paste.

ginger-garlic and onion paste and oil. salt. Cover for 1/2 hour with a damp cloth. coriander paste. chopped chillies. Flatten and fry poories in hot oil. chat masala. add mango mixture and knead well to make a dough. 1 tbsp oil 1 tsp garam masala 1 tbsp onion paste 1 tbsp ginger-garlic paste 1 tbsp dry anardana powder oil for frying 1 tbsp chat masala . Add curd. mint paste. Mix them. garam masala and anardana. put chopped raw mango. Divide the dough into equal parts. Sieve the flour. cumin seeds. Make balls. Serve these chatpati poories with curd or tea.Spicy Puris Ingredients 1 raw mango chopped 1/2 cup green coriander paste 1 tbsp mint paste 10-12 green chillies 1 tsp cumin seeds 1/2 tsp salt 2 1/2-3 cups wheat flour Method In a mixie bowl. Switch on the mixie and make a thick paste.

Break off bits and make small potato sized balls. Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam. adding all above ingredients.Spicy Roti Ingredients 1 1/2 cups wheat flour 1/2 cups gram flour 1 1/2 tsp chilli powder 1 tbsp oil salt to taste 1/2 turmeric powder Method Knead a slightly stiff dough. 2-3 pinches asafoetida 1/2 tsp each cummin oregano seeds finely chopped coriander 1 tbsp water . with help of tongs. Phulka also may be done similarly if puffing with cloth. Roll to 3-4 mm thickness. cover with wet cloth. Or after brown spots appear place direct on gas flame and puff. Roast on griddle (tawa) as for phulka. feels difficult.

add cashews and brown lightly. Chopped coriander 8-10 cashews halved 1/2 tsp. seeds and splutter. Add chillies and onions. Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the centre. coriander. Chop potatoes coarsely. Serve hot with chutney and/or sambar. Fold into triangle to cover masala. Allow to soak for 78 hours or overnight. Add plenty of water and methi seeds. Of ghee or oil over it.with the back of the spoon to a thin round. 1/2 tsp. Add dal. Place a tbsp. Masala in the centre. ghee or oil as preferred water for grinding . Keep aside in a warm place for 8-10 hours. Mix well. Heat oil. The consistency of the batter should be enough to thickly coat on a spoon when dipped. Turmeric salt to taste Wash the rice and dal together. 1 /2 tsp soda bi carbonate 1/2 cup curds the batter. Oil 1/4 tsp. 1 cup parboiled rice. Re wash the rice by draining the water 2-3 times. Add turmeric. Grind to a paste. Beat the curds well. cumin & mustard seeds 2 tbsp. Chop green chillies. methi (fenugreek) seeds Method For masala: 2 large onions in vertical slices 2 large potatoes boiled and peeled 4-5 green chillies 1 tbsp. otatoes. 1/4 cup white urad dal. Each urad dal. salt. add more water if required. 10-12 tsps. Rawa-like grains should be felt in Add soda bicarb and salt and mix well. spread . Spread chutney spread over dosa. Remove with spatula when crisp.Masala Dosa Ingredients 1 cup plain rice. Pour a tsp. Add to the batter. Fry till tender.

remove skin and mash it. apply oil or ghee.3 medium sized potato. Turn it and again apply oil or ghee on other side. Then just apply a little oil by four fingers and fold it into half. mix it with 3 . Roll it in triangular way. 2 tbsp cooking oil. Keep turning simultaneously until it gets golden brown.200 gms jeera .2 tsp turmeric powder .1/2 tsp yoghurt (dahi) .4 tbsp cooking oil . Add jeera.2 tbsp potato .Aloo Paratha Ingredients chapati atta .1 tsp chilli powder . When it gets little brown. In one bowl take 200 gms chapati atta. Place it on hot tava. Mix it well. Add little water to make a soft dough. . chilli powder.4 tbsp yoghurt.3 . Again apply little oil and fold it.2 . It will get triangular shape. Make frying pan (tava) hot on medium heat.3 medium sized salt to taste Method Boil 2 . turmeric powder and salt. Take small ball from dough and roll it for a while. Keep a side for about 15 to 20 minutes. Add mashed potato.

milk and sugar to a batter. Dip a slice of bread in the batter and fry till golden brown turning it once on either side. Heat a pan and spread a little butter. .Bombay Toast Ingredients bread : 5 slices milk : 1 cup egg : 1 sugar : 2 tbsp butter : 1 tbsp Method Beat together egg. Careful not to break the bread. Can be used as breakfast or evening snack.

Bread Upma Ingredients 5 dry bread slices (each cut into nine squares) 1 big onion (finely chopped) 1/2 tsp dhania-jeera powder a pinch of red chilli powder 1/2 tsp mustard seeds 1 tsp urad dal 3 tsps of oil salt to taste a pinch of turmeric powder Method In a hard bottomed pan. Notes: This requires very little salt as the bread already contains salt. Add salt. dhania-jeera powder and chilli powder. Add the onions and fry till it changes colour. . turmeric powder. Add the bread pieces and sprinkle a little water to soften the bread. add oil. Mix well in a low flame. add urad dal. Add mustard seeds and after it starts spluttering.

Cabbage Paratha Ingredients 1/4 cabbage salt 3-4 cups wheat flour any garam masala 1 tsp. dahi or lasanachi (garlic) chutney.) you can add more flour if necessary. wheat flour. Heat tava. as cabbage will leave some juice. use ghee for roasting. Roast well. (Try to use less water. Put garam masala. ghee green chillies coriander Method Shred the cabbage (with sharp knife. Eat with pickle. Put it in a large bowl. . roll out paratha of kneaded flour. sprinkle some salt over it and keep aside. Chop chillies and coriander very fine and add to cabbage. add little water and knead well.) finely.

add potatoes.Chatpati Chapathis Ingredients 4 chapathis 2 boiled potatoes. Warm the chappaties and place on a serving plate. lemon juice 1 tomato. sprinkle chat masala on the top and roll up the chapati. peeled & grated 1/2 cup grated paneer 1 carrot. cut into strips 1 capsicum. paneer. grated 2 tsp. Divide the mixture into four equal parts and roll each part into a long roll of the size of chappaties. Repeat the same procedure with the other chappaties and serve hot. Also add some capsicum and tomato strips. . Chat masala. peeled & grated 1 cheese cube. 1 tsp. cut into strips salt to taste Method In a mixing bowl. Keep aside. lemon juice. salt and mix well. carrot. cheese. chat masala 1 tbsp. Put one roll of potato & paneer mixture in the center of a chapati.

Press down with a spoon on the thicker edges to ensure the roti also gets cooked through on the inside. Repeat with the remaining dough to make 5 more rotis. Divide the dough into 6 equal portions. Serve hot with any gravy or curry. Roll out each portion into a circle of 150 mm. (6") diameter and 6 mm. chopped 2 tsps ginger.Chawal Ki Roti Ingredients 1 1/2 cups rice flour (chawal ka atta) 4 tbsp cooked rice 2 tsps garlic. Heat a tava (griddle) and cook each roti on both sides with a little bit of oil until brown. (¼") Thickness. grated 2 tsps green chilies. grated 3 tbsp curd (yogurt) 2 tbsp oil salt to taste oil for cooking Method Combine all the ingredients and knead into a firm dough using enough water. .

green chilies. chopped 2 tbsp oil salt to taste Method Heat oil and fry onion. salt. Add 3 cups of water to the prawns and bring to a boil.Chili Prawn Noodles Ingredients 2 pkt noodles. Add chopped tomato. Add noodles and cook for another 2 minutes. chopped 2-3 green chilies. and cook till the prawns are tender. finely chopped 1" piece ginger. ginger and prawns for 1-2 minutes. Serve hot with tomato soup. . cleaned 1 onion. chopped 1 tomato. prawns flavor 100 gms prawns.

Remove and keep aside. Cover with a muslin cloth and keep aside for overnight. Heat oil in a pan. chopped oil for frying salt to taste Method Soak the chana overnight and boil until tender. Make a paste of ginger. chopped cilantro and fry for 2 minutes. roll into thick puris and fry in oil on both sides until golden brown. add ground paste and fry for few minutes. add ghee. Make small balls from the dough. garlic. Sieve the maida flour. Then add soaked chana. salt. baking powder and knead to a smooth dough. Serve with the above prepared curry. yogurt. For bhature: 500g maida (all-purpose) flour 125g oil 200g yogurt 25g baking powder . chili powder. fry onions. garam masala until brown. and coriander seeds and keep aside. Later add aam chur powder. chopped 2 onions. some water and cook until the gravy thickens.Chole Hatred Ingredients For chole: 200g kabuli chana 1/2 tsp garam masala 10g 1 tsp aam chur 50g ginger 1 tsp coriander seeds 1 bunch cilantro.

cut into small pieces 1/3 tsp cumin seeds 1 tsp coriander powder 1 tsp garam masala 1/2 tsp asafoetida powder Method Mix gram flour. For the filling. green chilies and fry for a minute. boiled and mashed 2 tbsp fresh coconut. salt and sieve. raisins. Add ajwain seeds. Fry on low heat stirring continuously until it is done. Cover the dough with a cloth and keep aside for a few minutes. garam masala and mix well. Make small balls from the gram flour mixture. grated 1 tbsp raisins 1 tbsp cashews. oil to the flour and make a dough with enough water. asafoetida. salt. sooji. yogurt. heat oil in a pan. mashed corn. Then add coriander powder. add cumin seeds. Keep another polythene paper on the top and roll over into thin puris. keep in the middle of a greased polythene paper. cut into small pieces salt to taste 3-4 green chilies. 150 gms gram flour 50 gms sooji 1 tsp yogurt 1/3 tsp ajwain seeds 4 tbsp oil for making the dough oil or ghee for frying .Corn Parathas Ingredients For the filling: 1 1/4 cups corn. cover the edges and again roll it into a paratha. Heat oil in a flat pan and fry the parathas on both sides until they are golden brown in color. cashews. grated coconut. Stuff the corn mixture in the middle of the puri.

Remove and lightly squeeze all the water. chopped 1 tsp cumin seeds 1 tsp chili powder oil for frying Method Soak bread slices in water for few seconds. green chilies. Optional: You can add seasoning too by frying mustard seeds and red chilies in oil. Also sprinkle cumin powder and chili powder. remove and squeeze all the water. Place them in a bowl. Beat curd well without any lumps in it. add chopped coriander leaves. Make balls from this in the shape of cutlet or vada and fry in hot oil until golden brown. salt and mix well. chopped few coriander leaves. Dip these fried bread vada in salt water for few seconds again. To this.Dahi-bread Vada Ingredients 1 pkt of bread 500 ml curd (yogurt) salt to taste 8-10 green chilies. . Pour this curd mixture over the vadas.

salt and tomatoes and fry till all mix well.Egg & Bread Masala Ingredients 8 bread slices. fry the onions and green chilies. Also add to it the beaten egg and scramble it. made into small pieces 3 eggs 2 green chillies 1 onion. Now add the chili powder. cut into very small pieces 1 tomato. Add bread pieces and fry well. . cut into very small pieces 1/2 tsp chili powder 2 tsp oil Method Heat oil in pan.

roast the bread slices on both sides with the above mixture on it. green chilies. . Serve with tomato ketchup. To this. chili powder. add grated cheese. eggs. lemon juice. chopped salt and pepper to taste egg & cheese toast Method Cut the eggs into small pieces. chopped 1 tbsp butter 1/4 lemon 1 tsp chili powder few curry leaves. curry leaves. salt and mix well.Egg & Cheese Toast Ingredients 2 boiled eggs 2 raw eggs 4 bread slices 50g cheese 2 green chilies. Heat the butter on a pan.

Egg Paratha Ingredients 1/2 kg maida salt to taste 1 egg for each paratha 1 tsp pepper powder 1 cup ghee or dalda Method Add maida salt ghee with little water kneed well Roll into a paratha fry both sides with ghee Add one egg to a paratha on top add little salt Smash every thing with a spoon add pepper powder Serve hot with gongura pachadi .

Mix well and serve with tomato chutney 1 tsp coriander seeds 1/2 tsp cumin seeds 2 red chilies 2 small cinnamon sticks 3-4 cardamoms salt to taste . roast the vermicelli until golden color and keep aside. chopped 1 tsp mustard seeds 40g bengal gram 1 sprig curry leaves 4 tbsp ghee or butter Method Mix coriander seeds. salt. curry leaves. cumin seeds. bengal gram. add mustard seeds. In the remaining ghee. ground powder and fry for few minutes. Add 1 cup of water. Heat ghee in a pan. cardamoms and grind to a fine powder. vermicelli and cook until the vermicelli is tender. Cut the eggs into four pieces and add to the vermicelli mixture. red chilies. cinnamon.Egg Vermicelli Ingredients 2 boiled eggs 500g vermicelli 3 onions.

cut chillies. Take small pieces of dough and press it with roti maker into round paratha. . Place the non-stick tawa on the stove . in such a way that you must be able to make paratha/roti with the dough. After heating.Gobi Paratha Ingredients 1 cup of grated gobi(cauliflower) 3 cups of wheat flour for paratha 4 green chillies 2 spoons butter 1 spoon salt coriander leaves Method Cut the chillies into very small pieces. Mix all this with warm water . Serve this hot with some pickle. place the paratha on it and add 1spoon of oil on either sides of paratha.butter. add grated gobi.coriander leaves and salt. Keep it on the tawa until it becomes brown on both sides by repeatedly changing the sides. Take wheat flour in a vessel.

Add soda solution and mix well. Pour into prepared tin before the foam goes down. Mix well with palm till smooth. Do not touch spoon now. Place the pressure cooker on gas with 1 litre water and stand. Place sugar and citric acid in a cup. Add mustard seed. Cut in cubes and remove with spatula. allow to splutter. Heat oil in a small pan. Allow to heat. For Seasoning: 1/2 cup coconut grated 1/4 cup coriander chopped 1/2 tsp mustard seeds 1 tbsp oil. Grease a round cooker or cake tin and place in the cooker. Pour a little of the water over each. Cook without whistle for 13-14 minutes. Cover tin with a perforated lid and close cooker. . Place soda bicarb in another cup. Mix well till light and fluffy. Remove tin and allow it to cool.Dhokla (Khaman) Ingredients 1 cup gram flour 1 cup water 1 1/2 tsp sugar 1/2 tsp citric acid 1 tsp soda bicarb 2 green chillies 1/2" piece ginger grated 2-3 drops yellow colouring salt to taste Method Warm the water. Pour over dhokla cubes. Pour remaining water in gram flour. Take flour in a large bowl. Transfer to serving dish. Sprinkle coconuts and coriander. add chilli and ginger. Add sugar solution and colour to better. Serve hot or cold with green chutney.

Then make small balls from the dough. Fry these parathas over flat pan on both sides until golden brown using oil 75g oil 1 egg 1 bunch of cilantro 1/2 tsp ginger-garlic paste salt to taste kheema paratha . add onions and fry until brown. Heat oil in a pan. chili powder. place kheema curry and spread till end. turmeric. In the middle. coriander powder. boiled kheema and fry for 5 minutes Add chopped coriander leaves and remove from heat. Place another chapathi over this and close the edges by pasting using beaten egg. Mix wheat flour with salt. garam masala. Keep aside for 10 minutes. Keep aside. water and knead to smooth dough. chopped 1/2 tsp chili powder a pinch of turmeri Method Boil the kheema in salted water until it is tender.Kheema Paratha Ingredients 500g wheat flour 200g mutton kheema 1 tsp coriander powder 2g garam masala 50g onions. Also add ginger-garlic paste. roll into thin triangle shaped chapathis.

Take out the pancakes when they are light brown and dip them in sugar syrup.Mal Puris Ingredients 1 litre full milk cream 4 tbsp maida (white flour) 3 tbsp sooji 1 kg sugar 1/2 litre water ghee (butter) for frying mal puris Method Boil milk so that it reduces to half of the original quantity. Keep the reduced milk to cool and then add sooji and maida together and mix so that it does not form lumps. Put 1 tbsp of batter in ghee and spread it (to give the shape of a pancake) and cook on slow fire. Garnish with pista/dryfruits and serve hot. make sugar syrup with water.(with kheer or rabri) . Take a pan and put in ghee for shallow frying. Meanwhile. Keep the batter for 10-15 mins.

Manipal Idlis
Ingredients 1 cup rava (sooji) 1 3/4 cups thick fresh yogurt 3 tsps ghee 1 tsp. mustard seeds 1 tsp. split black gram dal 1 tsp. split bengal gram 1 tsp. finely chopped ginger 1/4 cup grated coconut 1 1/2 tsp. salt 1/4 cup finely chopped coriander leaves 1/4 tsp baking powder manipal idlis Method Heat the oil in a pan and add mustard seeds. When they sputter add the grams. Fry until light brown. Add chilies, ginger, coconut, salt and rava. Fry for two minutes over medium heat. Cool. Add yogurt (curd), coriander leaves and baking powder to the rava mixture. Pour into 12 lightly greased moulds of an idli stand. Steam for ten minutes. Cool slightly before removing from moulds. Serve with saar and mint chutney.

Methi Paratha
Ingredients 2 bunches of fenugreek leaves (methi) 2-3 cups wheat flour 1 tsp garam masala 1 tsp chili powder 2 tsp oil salt to taste ghee (butter) for frying Method Mix the wheat flour with finely chopped fenugreek leaves, salt, garam masala, chili powder, oil and knead to a fine dough. Divide the dough into small balls, roll into paratha size and fry with ghee on both sides on a flat pan until golden brown. Serve hot with any gravy curry.

Minty Corn & Vegetable Paratha
Ingredients For stuffing: 1 big potato, boiled & roughly mashed 1/2 cup cabbage, finely chopped 1 cup fresh corn 2 tsps lemon juice 2 tsps oil 1/2 tsp. sugar 1/3 tsp. garam masala powder 3/4 tsps green chili paste 2 tsp. coriander leaves, chopped 1/2 tsp. cumin seeds 1/2 to 3/4 tsp. salt Method Sprinkle 2 pinches of salt over cabbage and leave for 10-12 minutes. Squeeze the water from the cabbage with hands and keep aside. Boil the corn till tender and crush coarsely. Heat the oil in a pan and add cumin seeds. When they splutter, add cabbage, coarsely mashed & boiled potatoes, crushed corn, lemon juice, sugar, coriander leaves, green chili, garam masala and salt. Mix well and remove from fire, keep aside. Make paste of the above ingredients meant for the sauce in a mixer by adding water, as required. Mix the flours, mint sauce, ghee; make soft dough for chapattis with water and keep aside for 1/2 an hour. Make very thin rounds and cook on griddle applying oil on both sides, till little brown spots appear on the surface. Put about 2 tsp of the stuffing in the center of the parathas. Fold just like dosa and press well. Cook again applying oil, as required. Serve hot at breakfast with sauce or curd. These parathas can be carried along journeys and picnics. 1 cup all-purpose flour (maida) 1 cup whole meal flour 2 tsps melted ghee oil for cooking For mint sauce: 1/2 cup mint leaves 3 springs of curry leaves 3/4 tsp. lemon juice 2 green chilies salt to taste

place 1 tsp ghee. Fry on a flat pan on both sides until golden brown with ghee. salt. In the middle. water and knead to smooth dough.Mixed Rotia Ingredients 200g maida (all-purpose) flour 100g spinach 100g onions. add finely chopped spinach. fold and roll again like a chapathi. Repeat with the other balls and serve hot. Make small balls from the dough. onions. roll like a chapathi. Keep aside for 30 minutes. finely chopped 200g gram flour 200 ml water 100g ghee or butter salt to taste Method Sieve the gram flour and maida flour together. . To this.

salt and knead into soft pliable dough. Divide the dough equally into balls. . Roll out each ball and apply oil on it. Cover and keep aside for atleast 30 minutes. rava with the oil. Heat oil in a shallow pan and shallow fry this roasted paratha in it. water.Mughlai Paratha Ingredients 1/4 cup rava (semolina) 1 1/2 cup wheat flour 1 1/2 cup maida (all-purpose flour) 1/2 cup milk 3/4 cup oil oil for frying salt to taste Method Mix the wheat flour. maida. Serve hot with curd (yogurt) or any vegetable curry. Press and roll out again into a bigger round. then pleat it and make a circular roll. Place the paratha on a hot tava and roast on both sides.

. Method Sieve together dry ingredients into a large rimmed plate. oil and crumble with fingers. Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que coals).6 hours.bicarb) warm milk for kneading. the size of a medium potato and roll into a thick triangle. till a soft pliable dough is formed. Cover with wet muslin cloth. add milk a little at a time. Serve hot with a blob of butter on it. When does is like course crumbs. Cover with another plate and keep aside for 5 . Place on a pre-warmed griddle (tawa). Break of piece. Knead dough lightly.Naan Ingredients 3 cups self-raising flour (maida) 1 tbsp oil 2 tbsp butter 1/2 cup curds fresh salt to taste 1/2 tsp baking soda (soda . using dry dough if required. Add butter curds. Apply water on the top part with hands invert naan and stick to griddle.

beat eggs with water. On a floured board. Divide dough and stuffing into 4 equal parts. Cover with a damp cloth and set aside for 30 minutes. green chili. Make balls from the dough and roll into chappaties. coriander leaves and salt. Gather the edges of the chappaties from all sides so as to cover the egg mixture. Heat oil in a pan and pour the egg mixture into it. For the parathas. For the dough: 2 cups wheat flour 1 tsp salt 1 tsp oil water to knead oil for shallow frying . Place a portion of the filling in the centre. Gradually add water and make stiff dough. Shallow fry with oil until light brown. sift wheat flour and salt. Rub oil into flour with your fingers. Chop into very bits and cool. Make an omelette. Stir well.Omelette Paratha Ingredients For the filling: 4 eggs 1 tsp water 1/2 cup finely chopped onion 1 tsp finely chopped green chili 3 tsp finely chopped coriander leaves 1 tsp salt 2 tsp oil Method For the filling. roll out each ball into a slightly thick paratha. Add chopped onion. Press to seal.

add salt. grind to a fine paste. Also blend the tomatoes to a fine paste. grind to a paste. When cool. paneer mixture and tomato paste. When cool. Roll out on a floured surface into a paratha. Add oil and little salt to the rice flour and mix well. Divide the dough into lemon sized balls. Add methi leaves. Add the dahlia paste and mix again. Divide it into marble sized balls. Close the dough ball to cover the filling. To this. Fry for 2-3 minutes and dry. green chilies and coriander leaves and mix well. Blend the paneer in a mixer. Prepare the filling by combining methi paste. adding salt to it.Paneer Methi Paratha Ingredients 100 g methi (fenugreek) leaves chopped 1 tbsp ghee or butter 1/2 tsp cumin seeds salt & chili powder to taste 150 g paneer Method Heat 1 tbsp of ghee and season with cumin seeds. chopped 2 tbsp coriander leaves chopped finely 1/2 cup dahlia 3 ripe tomatoes. salt to taste and chili powder. Roast on both sides with oil or butter till crisp and brown. 6 green chilies. chopped 2 cups rice flour oil for frying . Add enough water to mix to a smooth dough. Roll each ball of rice flour-dahlia paste into a cup shape and put the methi-paneer-tomato mixture ball into each dough cup. Heat oil in a pan and fry the tomatoes paste. Cook the dahlia with salt and enough water till soft. till almost dry.

coriander garam masala 1 table spoon salt onion 2pc. Add butter milk and make a tough dough. Grind peas finely. Add peas paste to it.onion. garlic . After frying add paste in it. Cut coriander finely and add paneer &salt.Paneer Paratha Ingredients maida 1 cup flour 1 cup ghee 3 table spoon peas 300 grams paneer 200 grams butter milk 1/2 cup ginger Method First mix flour & maida & mix ghee in it. Add garam masala in it and fry little more. Make another roti & put it on the paste bake roti on tawa. Grind ginger.garlic and coriander and make fine paste. Make small dough of flour & make roti as usual &apply paste on full roti. Roast peas in a pan with 2 table spoon of ghee. Add salt and green chilli. green chilli 10pc.

Then make small balls out of the dough. If needed a small amount of water can be used.Peas Paratha Ingredients 1 cup wheat flour 1 cup maida (all purpose flour) 1 cup shelled peas (or frozen) (chop this by means of a mixie) 2 tablespoons oil salt to taste. Method Knead all the above ingredients with the milk. Roll out each ball and cook on a nonstick pan. Keep it for 1/2 an hour. garam masala 1 teaspoon. red chili powder 1/2 teaspoon ginger-garlic-green chili paste 1 teaspoon 1/4 cup milk (used for kneading all the above) .

stir well and remove. ginger and chilies to a smooth paste. add asafoetida. When this gives an aroma. Deep fry in oil on both sides until fluffy and golden brown. Place a portion of the pea paste in the middle. Then roll out the puris. Heat oil in a pan. enfold the filling. chopped 1 tsp aniseed roasted a pinch of asafoetida oil for frying peas puri Method Grind peas. immediately add the peas paste and fry till the paste becomes quite dry and leaves the sides of the pan. Add a little water and ghee to the flour and knead to make a soft dough. and pinch off the excess dough. Add salt as required. Powder the aniseeds and add to this paste. Make small balls of the dough. . flatten with a rolling pin.Peas Puri Ingredients 2 cups wheat flour 1 tbsp ghee or butter salt to taste a pinch of baking powder 1 cup peas 1" piece ginger 2 green chilies.

sodium bicarbonate and knead to a smooth mixture. .Peas Vada Ingredients 500g green peas 4 tbsp gram flour 4 green chilies. coriander leaves. wet the palm of your hand with little water so that the mixture does not stick. green chilies. Mix the gram flour. red chili and black pepper powders. Gently drop them one by one into the oil and fry until they are golden brown on both sides. Serve hot with peanut or mint chutney. chopped 2 tbsp chopped coriander leaves 1/3 tsp red chili powder 1/3 tsp black pepper powder a pinch of sodium bicarbonate oil for frying Method Boil the peas with 1/2 cup of salted water in a vessel until tender. Heat sufficient oil for frying. salt. take a little mixture and form flat balls out of it. Make a small hole in the center of the ball by piercing with your finger. Cool and mash it.

Add the onions. remove from flame and add the egg mixture. olives. Preheat the oven to 200 degrees and place the pan on the top rack and let it bake for 15 minutes. mushrooms. add the grated potatoes and fry till nice and crispy. You can also use frozen hashed browns instead. When the egg is almost set. Sprinkle some pepper. finely chopped 4 tsp. . but make sure it is in low flame. beat the eggs until fluffy. and cook with a lid on. tomatoes.Pizza Omelette Ingredients 1/2 cup grated potatoes 5 eggs 1/4 cup finely chopped capsicum 1/4 cup finely chopped onions 1/4 cup finely chopped tomatoes 1/4 cup chopped mushrooms a handful of sliced black or green olives 1/2 cup mozzarella cheese 1/2 cup cheddar cheese 2 green chillies. You can also cook on the stove top. olive oil salt & pepper to taste Method Heat the oil in a deep pan. When the potatoes are done. sprinkle the cheeses and cook till the cheese has melted. Meanwhile. capsicum (bell peppers). salt. green chilies and mix well. cut into wedges and serve hot along with orange juice.

green chilies. Finally. Add all the seasoning ingredients and fry for 3 minutes. Keep on low heat for about 5 minutes. Then add the chopped onions. salt and mix well. Serve hot garnished with coriander leaves For seasoning: 1 tsp mustard seeds 1 tsp urad dal 1 tsp channa dal 1 tsp curry leaves 1 tbsp oil . red chilies and saute until golden brown. peeled & chopped into cubes 1/2 cup onion. chopped finely 2 green chilies. add the soaked poha and mix well. Then add the boiled potatoes. chopped finely 2 dry red chilies. In a pan heat the oil. boiled. turmeric powder. broken into pieces salt to taste 1 tsp turmeric powder 1 tbsp coriander leaves for garnishing Method Wash the poha and soak in 1/2 cup of water for about 5 to 7 minutes.Poha Upma Ingredients 2 cups poha (beaten rice) 1 potato.

green chilies and pour over the dhoklas. garnish with cilantro and serve hot. Sprinkle grated coconut on the top of the dhoklas. 10 gms mustard seeds a pinch of asafoetida 4 green chilies 3 red chilies 1/4 cup grated coconut cilantro for garnishing . Cook the batter on steam for 15 minutes. add sufficient water and make a fine batter. In another small bowl. turmeric. cooking soda. cut the dhoklas into diamond shapes and arrange them on a plate. Heat oil in a pan and season with mustard seeds. asafoetida. sugar. To this batter.Rava Dhokla Ingredients 250 gms gram flour 3 tsp lemon salt 2 tsp cooking soda 3 tsp sugar a pinch of turmeric salt to taste 30 gms refined oil Method Sieve the flour. Add water to the pressure cooker and boil for some time. add the batter and arrange in the cooker. red chilies. Remove bowl from the cooker. salt to taste and mix well until the batter rises and foam forms. add lemon salt.

a pinch oil .1/2 tbsp mustard . Now the noodles are cooked. Remove water and keep it aside. Add salt to the water.2(big) green chillies curry leaves .1 1/2 tbsp salt to taste Method Boil water in a saucepan. rice noodles .1 packet lime .Rice Noodles Ingredients For Seasoning: peanuts . Add this to cooked noodles. When it is rolling. Squeeze lime and add the juice to the noodles.1/2 tbsp turmeric . Put seasoning with all the above ingredients and once mustard splits add green chilli and curry leaves. add noodle and leave for 2 min.1 tbsp chana daal .1 tbsp urad daal .

chopped finely 3 tbsp yogurt. Add enough water to make a stiff dough and reserve for 30 minutes. Fry on a hot greased griddle until browned on both sides with ghee. dotted with butter. 1 tbsp ghee. Serve hot. well beaten ghee (butter) for frying salt to taste Method Mix wheat flour with gram flour along with salt. Make into lemon-sized balls and roll each ball into a 12 cms disc. onions and methi leaves. sieved 4 tbsp gram flour. chopped 2 spring onions. . Mix well. yogurt.Roti With Methi Leaves Ingredients 1/2 kg wheat flour. sieved 1 cup methi (fenugreek) leaves.

Tiny black spots will appear on it when done. Knead again till smooth. When hot.Roomali Roti Ingredients 1 1/2 cups wheat flour 50 gms. Add water. This roti cooks very fast. Invert deep tawa or heavy cast iron pan. spread roti over inverted griddle and allow to cook. Roll as thin as possible using dry flour for dusting. plain flour 1 tsp. flip and rotate roti. This procedure will make the roti very thin. salt together. Fold like a handkerchief (roomal) before serving. With circular movement in one direction. Rub in ghee till flour is crumbly. Shape into rounds. melted ghee or butter Method Sift flours. salt 2 tbsp. Place one on back of palm. knead into soft. Approx. Cover and keep aside for 45 minutes. 45. and heat over gas. liable dough. . divide into six parts.50 seconds each.

Serve with yogurt (recommended). Fry (without oil) ground nuts. Put the above mixture and fry well. Split jeera in a pan with oil. Grind coconut and green chilies. coconut chutney . Mix all the ingredients except jeera and oil. Make powder of fried ground nuts.Saboodana Kichidi Ingredients 250 gms saboodana 1 cup grated coconut 5 green chilies 50 gms ground nuts salt to taste 4 tbsp oil 2 tsp sugar 2 tsp jeera Method Soak saboodana in water for 30 min or till they are soft.

Serve hot. coriander and cover with the other omelette. till both the sides are well done. chopped 1 tbsp ginger-garlic paste few coriander leaves. red chili powder and 1/2 cup of water till the meat is cooked and dry. salt. chopped 1 tomato. sprinkle some green chilies. Top this with the next chapati and press the edges of the two chappaties tightly. beaten 1 onion. . In a tava fry the paratha with a little oil. Cook the minced meat. chopped 2 tbsp oil 2 tbsp ghee salt and red chili powder to taste shahi paratha Method To the flour add some water and knead into smooth dough. chopped 5 green chilies. spread a tablespoon of minced meat over it. Take two portions of the dough and make two thin chappaties. On one chapati place one omelette. Also fry the ginger garlic paste and keep aside. Add tomatoes to the egg and also salt and make two omelettes. Heat oil in a pan and fry the onions till pink.Shahi Paratha Ingredients 1 cup wheat flour 500 gms minced meat 2 eggs.

chopped salt to taste 1 tsp. Served chilled . Drain water and grind mixture into a coarse consistency. Add salt to the mixture and mix well. Roast cumin seeds and powder them coarsely. Garnish with cumin seeds powder. Add finely chopped green chilies and coriander leaves. Add salt to taste. cumin seeds soya refined oil for deep frying Method Soak soyabeans and urad dal overnight. Beat the curd into a smooth paste. Make flat baras and deep fry in soya oil till the baras turn golden brown.Soya Dahibara Ingredients 500 gms whole soya beans 60 gms urad dal (black gram) 1/2 cup curd (yogurt) 4-5 green chilies few coriander leaves. Soak the baras in this curd.

add onions after they turned into reddish color add puffed rice Mix it and cover the pan after 5 minutes upma is ready .heat oil and add mustard seeds and urad dhal Add curry leaves after they cook add some turmeric .Puffed Rice Upma Ingredients puffed rice 1/2 kg green chillies roasted bengal gram 1/4 cup salt curry leaves oil 4tsp onion 1 Method Soak puffed rice in water after they become tender remove them from water .grind roasted bengal gram and chillies with salt Add that powder to puffed rice .cut onion into small pieces length wise . .

melted 3/4 cup milk a pinch of salt butter for cooking honey & melted butter for serving Method Sieve together the flour. cornflour and baking powder in a bowl. Pour 1/3 of the prepared batter in the waffle iron and spread evenly. . Repeat for the remaining batter to make 2 more waffles. Add the yeast solution.Waffles With Butter & Honey Ingredients 1 cup plain flour (maida) 1/4 cup cornflour 1/4 tsp baking powder 1 tsp fresh yeast. Keep aside for 8 to 10 minutes. crumbled 3 tsp sugar 1/4 cup butter. Bake for 2 minutes or until the waffle is golden brown. sugar. melted butter. Serve hot with honey and melted butter. milk and salt to the flour mixture and whisk well to make a smooth batter. Heat a waffle iron and brush it with butter. Dissolve the yeast in 3 tablespoons of lukewarm water.

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